Here’s a simple and delicious way to make ham and potato soup! I’ll give you a clear, step-by-step recipe.
Ingredients (serves 4–6)
- 2 tablespoons butter or oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 medium carrots, diced (optional)
- 2 celery stalks, diced (optional)
- 4 cups chicken or vegetable broth
- 2 cups diced cooked ham
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
- 1 cup milk or cream (optional, for creamier soup)
- 2 tablespoons flour (optional, for thickening)
- Chopped parsley or chives, for garnish
Instructions
- Sauté aromatics
- In a large pot, melt butter over medium heat.
- Add onion, garlic, celery, and carrots. Cook 5–7 minutes until softened.
- Cook potatoes
- Add diced potatoes, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Add ham
- Stir in diced ham. Simmer 5 more minutes to heat through.
- Optional: Make it creamy
- For a thicker soup, mix 2 tablespoons flour with 1 cup milk until smooth.
- Stir into soup and simmer for another 5 minutes.
- Blend (optional)
- You can leave the soup chunky or use an immersion blender to make it smooth.
- Serve
- Taste and adjust seasoning.
- Garnish with parsley or chives. Serve hot with crusty bread.
If you want, I can also give you a shortcut version using only one pot and minimal chopping—super quick for weeknights.
Do you want me to make that version too?
